18 April 24-April 30, 2025 miaminewtimes.com | browardpalmbeach.com New Times | music | cafe | culture | Night+Day | News | letters | coNteNts | ▼ SOUTH FLORIDA A NEW CINNAMON ROLL TO OBSESS OVER A regional café chain that is decked out in pink, makes every dessert and pancake imag- inable, and is now trending on TikTok, is go- ing viral for its new menu item. Over the past year, Keik Bakeshop’s popularity has grown, and its latest big hit is its mouthwatering bri- oche cinnamon rolls. Offered only during the weekend, Keik makes four delicious and pillowy cinnamon rolls, with prices ranging between $8.99 and $9.99. While the classic cinnamon-filled and glazed cinnamon roll is a mainstay on the menu on Saturdays and Sundays, the other three flavors are announced every Friday via the bakery and cafe’s social media account. So far, fan favorite flavors have been the pista- chio, Oreo, Biscoff, Nutella hazelnut, walnut, caramel, and blueberry with pastry cream. Food blogger @treatyoselfanywhere went viral when she said, “These are some of the most insane cinnamon rolls in Miami. The rolls are made with brioche bread, making them some of the softest cinnamon rolls I’ve ever had.” Anyone with a serious sweet tooth can also pair the cinnamon rolls with the ca- fe’s extravagant brigadeiro or Nutella cappuc- cinos, but be aware of the sugar overload. It all started when owners Wilfredo Ulacio and Alejandra Romero planned a gathering between friends. Ulacio brought freshly baked cinnamon rolls, and once Romero had a bite, she knew it had to be part of the menu. “He brought a big box full of cinnamon rolls, and it was done within minutes,” Romero tells New Times. “All of our friends loved it and from then on I was obsessed. I just knew we needed them at Keik.” Ulacio adds that moments like that are a testament to their perfect dynamic. While he wasn’t sure about the idea at first, Romero’s push led them to their test kitchen, where the duo and their team tried various recipes until they found the perfect fit for Keik. After qui- etly offering the new creation at all Keik loca- tions for a month, the news went viral on social media, leading to two lines wrapping around their block every weekend: one for dine-in and one for cinnamon rolls. “We open at 9 a.m., but if you come at 8 a.m., you can see the line,” says Ulacio. “It’s been so huge that they sell out in one hour or two, even if we make double, triple. For our first week, we only made nine trays of cinnamon rolls, and now we are making over 60 trays. So every week we bake more and more because it’s go- ing viral. It’s beginning to be a staple for us.” Keik took to TikTok to tease the cinnamon roll launch, with creative direction from Romero, earning over 71.000 views. Foodie influencers like @iviethefoodie, @canchica- neat, and @treatyoselfeverywhere helped the news spread online with videos that earned over 5.000 likes. Much like its freshly baked cinnamon rolls, the brand was built from scratch by Ula- cio, Romero, and their respective partners. Ulgacio comes from a health-oriented food background, while Romero was a pro soccer player before they met in a Miami kitchen and became roommates. Years later, COVID hit, and the duo found themselves partnering up to bake the first Keik cake. “After eight months of not sleeping and baking cakes from home with free deliv- eries, cakes were selling so fast we got to open our first store,” Ulacio recalls. “From the be- ginning, our thermometers have been peo- ple’s faces. At first, our friends, but now we get to take our whole team to our lab when we are developing new recipes and wait for the ‘wow’ factor.’” From a home kitchen, the business grew spamming across Doral, Kendall, Coral Ga- bles, and Pembroke Pines. Looking back, Ul- gacio and Romero tell New Times they are proud of where Keik is today, but they will al- ways come up with new ideas for their loyal sweet tooth fans. Keik Bakeshop. Locations in Doral, Pem- broke Pines, Kendall, and Coral Gables; keik- bakeshop.com. Cinnamon rolls are available Saturday and Sunday from 9 a.m. until sold out. Rachel Costa ▼ LITTLE RIVER MACCHIALINA TEAM OPENS WINE MARKET & PIZZERIA ON THE MAINLAND On April 21, the team behind South Beach’s beloved Macchialina Italian restaurant opened Bar Bucce. on N. Miami Avenue. This opening fulfills a promise made five years ago, during the pandemic, when chef Michael Pirolo, his sister Jacqueline Pirolo, and Jenni- fer Chaefsky first announced the concept and signed the lease. “It’s a pizzeria, bottle shop, and marketplace — all rolled into one,” explains managing part- ner and beverage director, Jacqueline Pirolo. “It’s meant to be a space for everyone in the Lit- tle River community; whether you’re looking to host a killer dinner party or just want a place to wind down with pizza and a glass of wine af- ter work, we’ve got you covered.” By day, Bar Bucce operates as an alimen- | TASTE TEST | ▼ Cafe Keik photo Keik’s cinnamon rolls are selling out almost instantly every weekend From left: Jacqueline Pirolo, Michael Pirolo, and Jennifer Chaefsky of Bar Bucce in Little River. Photo by RC Visuals
